Life & Work with Torrie Barnes

Today we’d like to introduce you to Torrie Barnes.

Hi Torrie, we’d love for you to start by introducing yourself.
Eleven years ago, I was driving home from California and stopped at a rest stop where I met a woman who was also coming home from California where she had sold her father’s Avocado farm. I instantly wished I had bought an Avocado farm! From there I wondered what I would do with an Avocado farm if I DID have one. The idea swirled around in my mind as I drove back to Washington. I ruminated on the idea for a few months and came up with the idea for a locally sourced, healthy, delicious food truck. I was already the owner of a Staging and Design company & couldn’t figure out how to make owning both come to life.

Fast forward 10 years and a move to Arizona where my then 18-year-old became very. very sick. He was diagnosed with Crohn’s disease. We quickly learned that everyday foods such as gluten, dairy, and processed foods caused him a great deal of inflammation & pain. Eating out was basically a no-go for him, which meant no more family birthday dinners out or ordering pizza on a lazy Friday night in. I knew there HAD to be a solution, and that is where Guac On Up Food Truck was born! I knew that I could create a space where anyone who had food intolerance issues could eat and FEEL good afterward. I spent a solid year of recipe testing, learning about different food restrictions, and reaching out to local companies to work with. In the spring of 2021, with my newfound knowledge and my business degree under my belt, I opened my dream food truck. Every time someone gets to order a sandwich on Plocal bakery and gets to “eat normal food at a normal restaurant” it makes every learning curve worth it. The joy on someone’s face when they have Celiac and aren’t confined to ordering a salad makes my day brighter. Every customer who has a hard time with dairy can order off our menu and enjoy their food.

Each person who knows they can have a fantastic meal that’s healthy AND delicious is a major win for me. I light up when I see our “regulars” who get out of bed early on a Saturday morning to come to wait in our long line at The Gilbert Farmers market. They know that if they want one of our “market specials” they better get there early!

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
I’m not sure if opening your own business is ever a smooth road. I’ve been extremely blessed to have a husband who has supported my goal of opening Guac On Up. He has tested more than his fair share of recipes and been on board with all of my ideas even if they make having the food truck a little more tricky. For example, I will only use compostable paper products, as those cost more and can be harder to get your hands on. I also insist on only using locally sourced products, so for example I’m at the Mesa farmers market hand picking every ear of corn, every perfect jalapeno & deciding on what fruits are in season for our fruit cups.

I frequent The Pork Shop for my peppered bacon, sweet shaved ham, and pork butts. My husband has even helped me come up with new recipes! Our Cubano sandwich – that’s all his creation! I’ve had to learn to hook up a trailer, empty its grey water, I’ve been sprayed with boiling hot water in the dish pit at our commissary, all fun comical things for me to figure out. My biggest challenge with the food truck thus far is learning to back it in.

I still squirm out of doing it if I can I even have a regular Yoga studio I am booked at that has cameras in the parking lot that are a hoot to watch in fast motion of me doing a 50-point turn trying to back my trailer into a spot! A lot of people have a hard time finding a business partner to share the load with, I’m lucky my husband John didn’t mind one bit stepping into that role with me.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
Recently I handed out a white square compostable plate with our biggest seller- the BLTA, as I turned the plate to hand it over, the customer said ” this is a whole vibe!” Our BLTA has no mayo, which sets it apart. We also drizzle it with a balsamic glaze that drips off the lettuce making it stand out. When people ask what the best seller or what I would suggest is, it’s always going to be our BLTA which is truly a BLTG – we use our house-made guac (with no onions!) in place of avocados. Taking the flavor profile to the next level.

I opened my food truck with the idea that you can eat a locally sourced, healthy, delicious meal without breaking the bank. Our menu prices range from $7-$15 and you are sure to feel full after your meal. I pride myself on the idea that a family can come to the truck and everyone will have an option on the menu that they will enjoy, kids included! I learned early on not to be married to anything on your menu, just because YOU love it doesn’t mean everyone will.

The menu needs to stay fluid. A few of the things I am most proud of surrounding Guac On Up is that our Guac is sold at Main Street Harvest, a local grocer in Mesa. That moment when they reached out to sell our Guac was surreal. Another very proud moment for me is that we were invited to be a part of the Gilbert Market Family. That market has quite the waitlist and we were so lucky to be invited to participate twice a month! I had some really big goals when I started out and the fact that some of them are happening sooner than I imagined is unreal!

What was your favorite childhood memory?
My all-time favorite childhood memory would have to be being called down to the office in elementary school thinking I was in trouble, only to find my single mom standing there with tickets to Disneyland!

I was sure I was going to have to go to the dentist or principal’s office, but in reality, we blew off work and school to play hooky at the Happiest Place On Earth. Disney is still one of my favorite places to steal my kids away from.

Pricing:

• Sandwiches are $9 -$12
• 2 Sweet pork tacos are $8
• Guac and Chips $4
• Pig pile nachos are $15

Contact Info:

• Website: guaconup.com
• Instagram: @guaconupfoodtruck
• Facebook: Guac On Up Food Truck LLC
• Yelp: Guac On Up Food Truck

Image Credits
Sabrina K Photography